31 Things You Can Freeze To Save Time and Money!

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The last few weeks I have been in “squirrel mode”. I have been buying large amounts of grapes and FREEZING them before the season ends! I do NOT like the grapes that they have in the grocery stores during the winter months. They are yucky. :-)

And since frozen is my PREFERRED way of eating these sweet little gems…freezing a bunch for winter is a no-brainer and an easy way to save money (check here for coupons).

But this got me thinking about other things I could be freezing. I’m pretty sure I could probably save a considerable amount of money if I just knew HOW best to freeze things that I purchase in bulk. As it is, I’m afraid I end up throwing out way more than I need to. I actually bought a FoodSaver recently to address this problem…but am coming to realize that while a FoodSaver machine is NICE…what I need even MORE is good information about WHAT I can freeze, and HOW.

Well, after LOTS of research…I have come up with my Top 31 Things You Can Freeze To Save Time and Money:

things you can freeze

Cheese
You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.

Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.

things you can freeze

Homemade Pancakes, Waffles, French Toast
Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in the microwave, toaster, or toaster oven. WAY better then the frozen ones you buy in the store!

things you can freeze

Fruit
When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need.
Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.

If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!

things you can freeze

Rice
Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.

things you can freeze

Pies
Make apple pies in the fall to enjoy throughout the year. Bake them and freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie. Just don’t forget the ice cream on top! :-)

things you can freeze

Corn
An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in the microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!

things you can freeze

Tomatoes
Roast roma tomatoes in the oven at a low temperature (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.

things you can freeze

Pasta
Whenever you make pasta, go ahead and cook the whole package and freeze any leftovers for later to add to soups and casseroles.
Or freeze individual size portions in a baggie, making sure to squeeze out the air and get the bag as flat as possible. Reheat by running hot water over the bag for a few minutes!

things you can freeze

Flour and Other Grains
Freezing flour and other types of grain that come into the house for at least three days discourages any univited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.

things you can freeze

Pesto
Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.

things you can freeze

Mashed Potatoes
Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.

things you can freeze

Cookie Dough
Make a big batch of your favorite cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time.
You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.

Soups and Chili
Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.

things you can freeze

Broth and Stock
Keep a gallon bag in the freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock.
Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.

things you can freeze

Sandwiches
When you pack lunches for school or work, it’s a real timesaver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning and it’s thawed by lunch time. It also helps keep the meat cold. Peanut butter & jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not the mayo, lettuce or tomato. Those can be packed separately or added in the morning.

You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or english muffins, wrap them individually and then freeze! In the morning grab one out of the freezer, microwave and enjoy.

things you can freeze

Potato Chips, Crackers and Pretzels
Stock up on chips, crackers and pretzels when they are on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from the freezer, they are crisper and the flavors pop.

things you can freeze

Milk
Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! I had no idea! What a revelation!
To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk! No more tossing out half a quart because you only needed a cup!

things you can freeze

Juice

Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.

things you can freeze

Bread, Baked Goods
When your favorite bread is on sale, stock up and freeze it. Or when you’re in a baking mood, make extras of your favorite baked goods and freeze them for later.

Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.

things you can freeze

Buttercream Frosting
Yep. It’s true. Freeze leftover frosting (it would be a CRIME to throw any away!) then when you need to frost something (or just need a frosting fix!) let it thaw in the fridge, then whip it up and color/decorate as if it were just made.

things you can freeze

Tomato Paste
Most recipes using tomato paste only call for one tablespoon out of the whole can! Then you’re left with an almost full OPEN can. What to do!? Put the rest in a little sandwich bag, flatten it out in the freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking! Saves money, and the paste lasts forever! (Well, maybe not FOREVER…but a GOOD, LONG TIME!)

things you can freeze

Diced Veggies
Dice onions, chili’s, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.

things you can freeze

Homemade and Store-Bought Dough
You can freeze all kinds of homemade dough – pizza dough, focaccia dough, pie crust – shaped in a ball and wrapped in saran wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube. Stock up when they are on sale!

things you can freeze

Eggs
Really? Who would have thought? Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.

Shredded Chicken
Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag. (Be sure and use THIS TRICK to shred it!) Great timesaver when making enchiladas!

things you can freeze

Lemon/Lime Juice and Zest
Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. AND, you never have to kick yourself for letting another bag of lemons from Costco go to waste! (Been there, done that.)
Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well!

things you can freeze

Herbs
Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.

 

things you can freeze

Marinated Meat
Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.

things you can freeze

Homemade Casseroles
When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make TWO and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
You can do this a couple of ways.
1. Freeze the entire casserole by lining the base of the dish with freezer paper, adding the ingredients, then freezing it in the dish. When it’s frozen solid, remove from the dish (easy to do thanks to the freezer paper), rewrap the food and put back in the freezer. This saves room in the freezer and allows you to continue using the dish. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!

things you can freeze

Fish Sticks
Forget those tasteless sticks in the blue box! Buy fresh fish in quantity, cut it crosswise into fish ‘fingers’, dip in egg, dredge in flour and bread crumbs, then freeze laid out on a tray before transferring to freezer bags – SO much better than anything you buy in the store!

things you can freeze

Hamburger
Don’t ever stress about defrosting a pound of hamburger for dinner again! Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever….pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if it’s going to be baked and doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.

Wow! Who knew you could freeze all of those things??  I certainly didn’t! Now I just need a decent sized FREEZER to put it all in.  Definitely on my wishlist. :-)

So what do YOU freeze??


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Comments

  1. Deb Groves says

    My mom has been freezing individual yogurt cups for years. This way you can buy them on sale and not worry about them going bad too fast.

      • Amanda says

        As a Food Microbiologist, I can tell you for a fact that freezing does not kill bacteria. It will kill parasites (like you’d worry about with Pork) but bacteria survive freezing just fine. Right on, Maxine!

      • Panda says

        You can freeze yeast bread dough. I buy frozen yeast bread dough at the store all the time. :-)

      • Karen says

        I freeze my food press bags fom manufacturer recommendation. Apparently you can’t get all the food out of the cloth and is dangerous if not frozen. Are you telling me that isn’t killing the bacteria? Any suggestions. I paid a lot for my Norwalk juicer and love the juice it makes. I usually thaw them in the vinegar water I use to wash the veggies ands fruits

  2. Emma says

    I use wide mouth mason jars to freeze in (check to make sure that particular type is freezer safe, some aren’t )
    I have a food saver but it was a little trouble to wash and re-use the bags and they kept coming off the post in the dishwasher recently I started using plastice clothes pins to secure them to the post to keep them upright and open. Even though the dishwasher sanitizes them I felt like they were not really clean unless the water could circulate in them.

    • Trixie says

      Hi Emma. That’s a good idea about the glass jars. I too have a FoodSaver but I just can’t bring myself to re-use a bag that has had meat in it. I don’t care how “clean” it is. I only re-use bags if they had veggies, fruit, dough, or something like that in it. The glass jar would definitely save money. I’ve also found (by accident) that the Seal-o-Meal bags also work with the FoodSaver. I haven’t checked the amount of bag material in the Seal-O-Meal box but it’s definitely cheaper than the FoodSaver ones.

      • Megann says

        I too have a Food Saver, and found the cost of the bags to be ridiculous. I found on e-bay a person who sells rolls of food saver type bags in 50 foot lengths for about $20. The roll is to big to fit in my machine, so I just cut the length i need and use it that way, until the roll is small enough to fit in the machine. I have found that these bags are just as effective as others out there but a whole lot cheaper. Hope that helps. :)

      • monique says

        I broke down and bought a SealAMeal because of all the bags I kept seeing at the thrift store. Whole rolls for 50 cents! I see them all the time….I used to be upset at this throw away society but now…I just clean up at the thrift stores. Couldn’t imagine buying retail! BTW…got my sealameal for $2, practically brand new! My Husband thinks I’m the bee’s knees!

      • Kim says

        You’ve got me beat! I found my Food Saver for $5 at a garage sale. My husband just LOVES it! We buy a lot of meat in large packages and repackage it. I also buy flats of berries and various vegies in season and freeze them. My favorite thing to freeze is fish bought from Native Americans right at the water and take it home, cut it up and freeze. Salmon in the winter for just a couple of bucks per pound!

      • Nicole says

        Got even YOU beat! I asked on Freecycle and a lady had two and I got it for free! I use the Seal a Meal bags with it because the foodsaver bags were 75% more at Fred Meyer! Just having this thing for the past week, I’ve got so many things in the freezer. Had I paid for the FoodSaver, I probably would have just paid for it this week alone.

      • Muse says

        When I was growing up, my mother had a food saver…she used it all the time, but as kids, we would use it for our popsicles. The kind that are in little plastic tubes. At the end of the summer, or sometimes in winter, whenever they went on clearance, she would buy a huge box of them. After we finished one, we would refill it with juice from the fridge (takes a little practice) and then reseal the plastic tube and freeze it. Of course we would always rinse them out before refilling them. As I recall, you can get at least 4 refills per bag (more if you don’t mind smaller popsicles.
        My mother would only buy one large box per year, and she always said when they were gone, that was it. I’m not sure where we got the idea to reuse them, but we always had popsicles…all summer long.
        Plus, as a kid, it was thrilling to make my own flavor and to feel like a ‘grown up’ while reusing. We were always taught to stretch our pennies and it made me feel like I was helping, while still getting what I wanted.
        As an adult, I haven’t yet owned one, but I can see I’m going to need to rectify that asap. Considering how disappointing ‘freezer bags’ have been in my experience. My mother never had freezer burn with her food saver, but I have it all the time with those stupid store bought ‘freezer’ bags.

      • says

        I believe you meant SORBENT not SORBIT yes? Are the channel bags the ones you buy? They seem to be about 1/2 the price I am paying for bags but I want to make sure I am getting the right thing.

        Thanks in advance!

      • tricia says

        I buy in bulk. I get 11″ x 16′ for 8.39 a roll. I bought 8 rolls. With free shipping my total was $67, i also got $5 back on ebates.

    • LibStre says

      Hi Emma–Thank you for sharing this tip regarding re-use of the FoodSaver bags. I have been hesitant to fully enjoy the machine specifically because of the cost of the bags; looks like you’ve just revitalized my enjoyment of the product. :)

    • Fayth says

      Emma – could you turn the bags inside out to wash them in the dishwasher? Then the inside should get cleaned and the outside would get fairly clean as well.

      • Theliz says

        I will often freeze meat in another wrapper, such as freezer paper, then tuck it in the vacuum seal bag. If you remove it from the vacuum bag prior to thawing, there should be no transfer of juices. I too used to be too grossed out to reuse them. The sealed meals in a bag saved my sanity when we totally remodeled our kitchen. I prepped enough things to eat that I simply reheated entire meals in the bags so I had less dishes because a small bathroom sink and/or bathtub was bad enough for our dinner dishes!

      • Marianne says

        Didn’t realize last response was going to be under here. So here is another good thing about the food saver and bags. While camping I was tired of spending all my time cooking and cleaning. So now I make everything and put it in the bags and freeze. Then when I am ready to go camping I put the meals in the ice chest they work as the “ice” also. Then I just boil it in the bag and I have hot water to do the little dishes we do have.

      • Cheryl says

        Great idea to pre wrap meats,etc. before vacuum sealing. I will definitely use this tip and start saving bags and $$$$$. Thanks!

    • SouthernCharm says

      Be careful with the mason jars. I’ve tried this before, and ended up with broken glass in my freezer.

      Stick with plastic to be safe! And, keep those mason jars in the pantry or in the fridge.

      • Erinn says

        We’ve had that happen, but only because of operator error (my fiance decided to overfill a jar – I had to teach him about fill lines). Mason jars are perfectly fine for freezer use, as long as you use them appropriately.

      • Heidi says

        If you freeze in jars they need to have fairly straight sides, not narrowing down to a small neck, and you need to leave room, at least an inch, to allow for expansion.

      • bobbi halverson says

        you have to leave plenty of room when you freeze in glass jars. I just did a bunch of tomatoes and none have broken.

    • Peggy says

      My sister uses a cheap plastic bag first. Then into the food saver freezer bag.

      • Gwyn says

        Yes sealing in a bag first and even leaving the bag unsealed will likely leave air pockets. I would use plastic wrap or freezer wrap first if you want that barrier, you don’t need to wrap the way you would if you were using it on it’s own or with foil just to have something between the meat and the vac-seal bag, then use the vac-seal bag and machine as usual and let it remove all the air. I have used both freezer paper and wax paper between things like stacks of deli meat or cheese slices in a vac-sealed bag so I can take a section at a time out to defrost and use and then re-seal the rest.

    • SparklegirlD says

      Turn your food saver bags inside out when you put them into the dishwasher, that way the water can circulate all of the “dirty” side.

    • Claire says

      I have one, but the bags generally don’t seal well anymore, not sure if it is a problem with my machine or the bags :/ Also, not sure if the bags are BPA free, and it worries me to freeze them and then heat them.

  3. Penny Kuckkahn says

    I cook a lot of beans and have found they all freeze great. I also freeze left over hummus, refried beans, nuts and cream.i put the heavy cream in ice cube trays for recipes that call for just a little bit. I cannot wait to try mashed potatoes.

    • SD Mom says

      I second the beans idea. Cook up a big batch of kidney or black or pintos in the crock pot; then freeze them in 2-cup portions. Much cheaper than canned beans, and taste better too!
      I also freeze muffin batter. Make the batter and freeze in foil liners. Bake them a few minutes longer than the recipe calls for and you have fresh hot muffins for breakfast.

      • Christine says

        There is no need to soak dry beans before cooking in a crock pot. Simply rinse them and cook on HIGH for 8 hours. Done. I then either drain and rinse the cooled cooked beans and freeze in 2 cup portions, or if I want “unrefried” pinto or black beans, I cook them, and remove a few cups of liquid. Then, I use a stick/immersion blender to desired consistency, adding back in the bean juice as needed. I freeze these, too. Delicious, fiber rich, fat free, and cheap.

      • Rae says

        Soaking beans isn’t strictly necessary, but it purportedly reduces the indigestible sugars (which reduces flatulence for eaters). Plus, soaking shortens cooking time, which means more nutrients remain in the beans.

      • Erinn says

        I’ve done a few experiments with soaking versus no soaking before crock pot cooking my beans. I can’t speak for everyone, but I’ve noticed a difference in our reactions. Soaked beans definitely seem to make a difference in reducing our gassy reaction.

      • Catherine Smith says

        My grandmother in law taught me the trick of adding a teaspoon or so of baking soda to your beans when they’re soaking to remove gas. You can see the bubbles start to come to the top when the baking soda hits the water. (Ok, so little things excite me, LOL) Just rinse well and you’re off.

        Love the tip about freezing heavy whipping cream. I don’t use it often anymore, but do use it during the holidays for various cookies and candies. We have some local dairy farmers selling fresh during the summer, so I will stock up. Much cheaper and a whole lot fresher. Thanks :)

      • Cynthia M. says

        Also adding baking soda to the soaking water helps if you have hard water with a lot of minerals in it. I had a difficult time getting my beans to soften even after hours of cooking until I started adding the baking soda. I first read add it to the cook water, but that makes them mushy… adding to the soak water they come out perfect.

      • Shelly says

        My dear MIL taught me this trick of adding baking soda to reduce the gas effect. She forgot to add the part about rinsing it out after soaking and before cooking. I always wondered if that was a oversight, lol.

      • Debbie says

        Soaking beans, all grains really, is actually quite important. It does not have to do so much with the taste but the breaking down of the anti-nutrients in the grains or seeds. Pre-soaking also releases more of the nutrients in them allowing for better absorption. I have found that brown rice tastes a lot nicer if it is soaked before cooking.

    • Ronda says

      Penny I freeze alot of beans as well but I hate the time it takes so I bring them to a boil then let it set for 30 min then I rinse them and put fresh water on them with salt. Then I use my pressure cooker for only 18-20 min and they are done. I drain them again and let them cool. when they are cool I use my food saver bags and put 2-3 cups per bag and then freexe. I usualy do 3 or 4 batches at a time so I always have them in the freezer when I want them. For those who use the food saver it says right in the instructions not to reuse bags that have had raw meat in them ever!!! any thing else is ok just not raw meat!

    • Joi Matthews says

      Great idea putting cream into ice trays and freezing so you just use what you want. I never use up a quart of cream at one time. Will definitely be using this tip!!

  4. Lynn says

    Since my mother had fruit trees and bushes all over her back yard, there were always pies in her freezer. However, she didn’t pre-bake them before freezing. She probably wanted the baking aroma in the house for guests :) She assembled the pie in one of her Corningware pie dishes, froze it until solid, then put it in a freezer bag and baked from frozen before a dinner party. It works just as well, and frees up your pie plates to use in assembling more pies!

      • Laurie says

        I’m thinking she pops the frozen pie out of the pie plate before placing it in a freezer bag. When ready to cook, take out of bag and put in a pie plate then bake. That’s how I do it anyhow.

      • Andrea says

        You’re right Laurie….I’ve been doing this for years. I spray the pie pan with Pam then fill it like it had crust and ready to bake…freeze….take it out of the pan (easy because of Pam) wrap in aluminum foil (i find foil lessens freezer burn)…..title it and date it then return to freezer. I stack them up on the shelf of the freezer….saves so much room! When ready to bake…get your crust ready, put in a pie pan and bake.

      • April N. says

        Or you could line your pie plate with plastic wrap (enough extra on sides to cover top) then crust and filling. Cover top with excess wrap, freeze, remove from pan, place in freezer bag. Then you just unwrap it when you are ready to cook it.

      • amy says

        don’t put a frozen glass pan in a hot oven or it will crack. When putting a very cold or frozen pan in the oven put it in the oven & Then turn it on & it will heat up the pan slowly so it will not break

      • says

        Normally I might agree with you, but sometimes people do certain things that make the pyrex break.
        When you use it from the freezer, you should put it in a cold oven (full)_ and THEN turn the oven on….
        That way it heats up as the oven does !!!
        Also, if you take pyrex out of the oven you MUST put it down onto a towel or potholder !!!! Make sure
        it isn’t WET !!!!! Any surface, like counter, oven, gas grate, or trivet is always going to be waaaaay too cold for the pyrex !!! A WET pot-holder or towel will also be waaaaay to cold for the pyrex !!! I put one down on my stove surface, and it only took a minute, and CRACK !!! Dinner ruined ! I have learned, and now have no problems !!! It just can’t take the extreme change of temp !!! Just gradual !!!

      • Tina says

        I have also had Pyrex break when I pulled frozen meat out of the freezer, placed it in Pyrex dish. and placed in the oven. About 15 minutes in I heard a large “PoP” from my oven…sure enough…shattered!

      • anon says

        If I remember correctly, isn’t it corningware that has blown up in peoples faces coming out of the oven? I believe I read it happens alot, reason I never buy it after I read that.

      • Becky P says

        It’s Pyrex that has been shattering lately. Not the older Pyrex, but the newer stuff. They just don’t make it like they used to.

      • Meghan says

        It’s been happening for years with pyrex. My mom had one of her pyrex pans explode in her kitchen immediately after she picked me up and took me out of the kitchen (I was a toddler). If we hadn’t left, we would’ve been blasted in the face by flying shards of glass.

      • Dove says

        I’m not sure about the brand new Corningware but the older stuff (10 yrs) will get brittle and break if it was washed in a dishwasher and will shatter into tiny slivers, if going through extreme temp changes! Be careful!

      • Erinn says

        You can freeze it in the dish, then take it out once it’s solid and put it in a storage medium. (That’s what I figured the OP meant.)

      • Candace says

        I think she meant that she takes the frozen pie out of the freezer and puts it back into the pie plate and either into the oven on 200 degrees for a couple of hours or lets it thaw out first?

      • April says

        At my restaurant we freeze a lot if our pre baked goidies in tinfiil pans. Tgey r cheap n re useable if u want to slip the pie out n then put it in u piepan. Plusbu can make a huge batch of

      • April says

        At my restaurant we freeze a lot if our pre baked goodies in tinfoil pans. They r cheap n re useable if u want to slip the pie out n then put it in ur piepan. Plus u can make a huge batch of pies without having to have a closet full of pie pans. And no exploding pan worries. Cajes are the easiest to freeze, bake, cool, remove, wrap and freeze.

  5. says

    What a great list. Thank you for the ideas.

    I freeze birthday cake when I have leftovers. It does last a good while :)

    Also I have frozen cooked ham bones (after slicing the ham off the bone) and dug them out later to make soup.

  6. danielle says

    As an add on to Susan’s comment, I freeze chicken bones for broth. I rarely have a whole chicken so when I get bone on meat I freeze the bones . When I get a bag full I make broth in my crock pot.

    • Alison says

      I keep ice cubes trays just for freezing broth in – once frozen I put them into a freezer bag to keep them. When I need a little broth for gravy or a recipe I simply add a cube or 2 of broth.

      • Megan says

        I also keep a tray of broth in my freezer… my dogs LOVE this! Pop out a cube on a hot summer day after a long walk and they go crazy for this cold treat!

    • Claudia says

      I usually buy whole chickens for frying, but don’t like to fry the back so I usually put that in a freezer bag and keep adding to it until I have enough to make a batch of broth…

  7. Ivriniel says

    When I freeze overripe bananas, and want to put them in a smoothie, I just run the banana under hot water while scrubbing with my fingers to remove the skin. This way, the skin comes off, but the banana stays frozen, so I don’t have to add ice to the smoothie.

    • KimH says

      I used to do this as well.. and I also saved bananas to make banana bread, but my S/O told me that he kept tasting a bitter taste from the skins of the banana after they were frozen. Now I just peel them, beforehand, and put them in a baggie & toss into the freezer. Its a lot easier over all and I dont have to worry about thawing the skins off.

    • Bonnie says

      I just slice up ripe or overripe bananas and put them in baggies for smoothies. They are a lot softer than other fruits and blend up easily in the blender!

  8. says

    This reminds me…I haven’t had frozen cookie dough in my freezer for months! Gotta get with it. I like to roll my cookie dough in a log, wrap it well with plastic wrap and freeze. When thawed, you can cut slices and bake!

    • patch says

      I like to form the cookie dough into a rectangle and score it like the flat packages in the grocery store.

    • Lorie says

      I always just use an ice cream scoop and freeze the cookie dough into balls and than throw into a Ziplock bag. I find rolling it into a log and than having to cut slices off each time… extra work. I have to dirty a knife and than also clean the surface I am getting the dough on. Too much work for me! I am lazy..haha

  9. mdoe37 says

    I’ve used the hamburger trick. It dawned on me after yet again forgetting to take out a pound of hamburg for dinner. . . . . it always felt like I was reinventing the wheel every time.

    Cook and freeze up a lot when its on a killer sale. Double bonus savings of time and money!!

  10. Kristi says

    I have done a few of these things for years and appreciate the other ideas! I also make my own individual freezer meals-i make a hot dish (or whatever meal) and put individual servings in little baggies and freeze-put into gallon freezer bag labeled (taco hot dish- 2 points plus) and tastes much better than the frozen meals!

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